Part I: Getting Started.

Chapter 1: Everything You’ve Wanted to Know about Canning and Preserving, but Didn’t Know Who to Ask.

Chapter 2: Walk the Walk, Talk the Talk: The Language and Gear of Canning and Preserving.

Chapter 3: On Your Mark, Get Set, Whoa!: The Road to Safe Canning and Preserving.

Part II: Water-Bath Canning.

Chapter 4: Come On In, the Water’s Fine!: Water-Bath Canning.

Chapter 5: Simply Fruit.

Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More.

Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces.

Chapter 8: Pickle Me Timbers!

Part III: Pressure Canning.

Chapter 9: Don’t Blow Your Top: Pressure Canning.

Chapter 10: Preserving the Harvest: Just Vegetables.

Chapter 11: Combining the Harvest: Soups, Sauces, and Beans.

Part IV: Freezing.

Chapter 12: Baby, It’s Cold Inside!: Freezing Food.

Chapter 13: Meals and Snacks in a Snap: Freezing Prepared Foods.

Chapter 14: Savoring the Days of Summer: Freezing Fruits and Vegetables.

Part V: Drying.

Chapter 15: Dry, Light, and Nutritious: Drying Food.

Chapter 16: Snacking on the Run: Drying Fruit.

Part VI: The Part of Tens.

Chapter 17: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations.

Chapter 18: Ten (Or So) Sources for Canning and Preserving Supplies and Equipment.

Appendix: Metric Conversion Guide.

Index.